- 1/4 cup olive oil
- 4 ripe bananas
- Salt & white pepper to taste
- 8 oz. white leeks
- 8 oz. diced onions
- 4 oz. diced celery
- 4 oz. diced garlic
- 1 teaspoon sambal chili paste
- 2 teaspoons of ground cumin
- 1 small bunch of finely chopped cilantro
- 3 sticks of lemongrass
- 1 cup of fresh orange juice
- 4 pints of chicken stock
- 1 pint coconut cream
Step 1: Heat the oil in a thick bottomed sauce pot over medium heat. Sauté the onions, leeks, celery and carrots until light brow. Add garlic, sambal, cilantro and toasted cumin. Then add sliced bananas and cook until the bananas start to get soft and caramelized.
Step 2: Deglaze with the fresh orange juice and reduce the juice by half. Stir in the chicken stock and the split lemongrass sticks, reduce heat to a simmer and cook for 15 minutes.
Step 3: Discard the lemongrass and puree all the ingredients together in a blender. Then, return to a clean sauce pot and all the coconut cream. Leave to cook for another 5 minutes.
Step 4: Strain and adjust seasoning and save warm for service. (Optional) Serve the soup in large cappuccino cups. Garnish each soup with a lemongrass and shrimp skewered and a sesame shrimp toast.
- Lemongrass skewer with two 16-20 peeled shrimps
- 1 piece of 5 inch by 2 inch banana leaf.